Corn Meal Rava Dosa with Coconut Onion Tomato Chutney

I was thinking of making rava dosa for this weekend but didn't want to use the regular method using rava, but something healthy and coloful, and the other reason being that I didn't have any rava at home. :)

So just started with some main dosa ingredients and then each other item I started replacing to get the rava dosa consistancy. But for my surprise it came out so good and the same thing happened with the chutney also. I started to make onion tomato chutney but ended up adding coconut to it and made coconut onion tomato chutney....both believe me or not ....the combo was so good. So now lets go to the recipe!

Ingredients:

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1 cup Urad Dal

1 cup Idli Rava

2 cups Yellow/White Corn Meal (I used yellow)

1 tsp Eno

1/2 tsp Baking Soda

Salt as needed

Water as needed

Oil - very little for dosas

Method:

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1. Wash and soak urad dal for about 2-3 hours, then grind it to a fine paste in the mixer and transfer it to a large bowl.

2. Add the idli rava and corn meal to the urad dal and add enough water to get to a dosa batter consistancy.

3. Keep this batter in a warm place for about 8 hours or overnight.

4. Then mix it with by adding salt, eno and baking soda.

5. Meanwhile heat a dosa pan to medium heat. Take a big spoon full of batter and add it to the pan and make a dosa shape and cook it until the bottom get golden brown, now sprinkle some oil and flip it for cooking the other side. Usually the regular rava dosa, they don't cook the other side, but corn meal and idli rava takes bit longer time to cook....I thought it might be more crispy and well cooked if we flip and cook the other side too.

6. Cook the other side too for about 2-3 mins. Serve it with any chutney or smabar or pachadi. I served it with Coconut Onion Tomato Chutney. (Recipe follows....)

Coconut Onion Tomato Chutney:

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1/3 cup desiccated Coconut or fresh coconut

1 Onion chopped

1 Tomato chopped

3 Garlic cloves crushed

Salt to taste

1/4 tsp Turmeric powder

1/2 tsp Oil

(Note: You can also season the chutney...but I didn't)

Method:

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1. In a pan add oil, when it's hot enough add the garlic, onions and fry until translucent, then add tomato, turmeric powder and salt and cook until tomatoes cook and soft.

2. Now add the coconut and fry for more 3-4 mins. Off the flame and allow it to cool.

3. In a mixer add the sauteed ingredients and grind it to a paste. You can add little water if you need.

4. Serve this with the corn meal rava dosa.

You Might Also Like:

	Waffle Dosa
	Brown Rice Dosa
	Oats Dosa
	Quinoa Dosa

LGSS - "TOMATO" - November 05 to December 05 EVENT

Hello Friends,

I am very excited about hosting this guest event, started by Vatsala of "Show and Tell", who has a very beautiful space full of yummy recipes and many ongoing events.

I chose "TOMATO" as this months ingredient because this is a very common vegetable in Indian cooking and widely used allover the world and also in diverse use in salads, soups,....and in almost all the Indian dishes.

Nutrition Information: 

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Tomato consumption is believed to benefit the heart among other organs the most. 

Tomato contains the carotene lycopene, one of the most powerful natural antioxidants.

Event Rules:

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1. Cook any stuffed dish using "Tomato" as the main ingredient. 

2. Tomatoes used can be of any form (whole, stuffed, dried, paste, sauce etc.,)

3. Bloggers and Non-bloggers can participate.

4. Use of LOGO is MANDATORY.

5. Multiple entries are allowed. Archived ones should be re-posted.
6. Only Vegetarian recipes. No Eggs allowed.

7. All the entries should be linked to this EVENT post and Vatsala's Event Announcement page.
8. Please send in your recipes to anu (DOT) healthykitchen (AT) gmail (DOT) com with the following details:
Name:
Blog Name:
Blog URL:
Recipe Name:
Recipe Link:
Pic Link:
9. Event Date: From Nov 5th 2011 to Dec 5th 2011.
Looking forward for all the wonderful recipes!

Cabbage Moong Dal

If you ask me about simple and comfort meal, my default answer would be dal. A simple, filling, comfort meal and of course easy to make. After plain dal, I used to make this very often with tomato rasam.



I prepared and took a photo of it very long time back and it was sleeping well in my drafts. When I prepared this recipe few days back for lunch, I remembered that it is in my drafts and now with little more touch ups, pushed it to my blog. Hope you enjoy this cabbage dal. Happy weekend!!!

Basic Information:

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4 as rice accompaniment

Ingredients:



For Dal:



Cabbage - 1 and 1/2 cups, finely chopped

Moong dal - 1/2 cup

Onion - 1/2 cup, chopped

Tomato - 3/4 cup, chopped

Green chilli - 2 nos, slit

Garlic clove - 1 no (optional)

Cumin seeds - 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Salt - to taste

Water - 1 - 2 cups (I added 1 and 3/4 cups)

Asafoetida - a pinch



For Seasoning:



Dry red chilli - 2 nos

Mustard and urid dal - 1/2 teaspoon

Curry leaves - 1 string

Asafoetida - a small pinch



Method:



1) Wash and soak dal  for 15 minutes. Meanwhile, chop cabbage, onion, tomato and green chilli.

2) In a pressure pan, add moong dal and a cup of water. Start cooking in medium flame.

3) After 5-7 minutes, you can see the foam forming on the surface of the water. Remove it using a ladle. This is nothing but the fat from dal.

4) Now, add cabbage, onion, tomato, garlic and green chilli. Give a stir.

5) Add cumin seeds, turmeric powder, salt and asafoetida. Mix well and cover it using the lid. Cook for 3 whistles.

6) Wait for some time to release the steam from pressure pan.

7) Add seasoning to this cooked dal.

8) Serve hot with steamed rice.

Note:

1) Addition of water is absolutely your choice. Increase or decrease according to your required consistency.

2) Increase or decrease the whistle count according to your pressure pan type and moong dal brand you use.



Sending this recipes to Kavi's Healthy Cooking Challenge - Healthy Lunch Event.